This Greek Beef Bowl Sheet Pan Meal Prep is full of colorful vegetables and high in both protein and fiber to keep you full and satisfied! It has beef meatballs, zucchini, red onion, cherry tomatoes, chickpeas, rice, and a garlic Greek yogurt sauce.
![Greek Beef Bowl Sheet Pan Meal Prep [high protein & fiber]](http://delightfullyfueled.com/wp-content/uploads/2026/08/Greek-Beef-Bowl-1-1024x768.jpg)
Why You’ll Love Greek Beef Bowl Sheet Pan Meal Prep
I love a sheet pan meal for easy cooking and clean up. This Greek Beef Bowl Sheet Pan meal is all cooked on a sheet pan except for the rice, which is easily prepared in a rice cooker. The bowls are filled with beef meatballs, zucchini, red onion, cherry tomatoes, chickpeas, rice, and a garlic Greek yogurt sauce.
These bowls are very filling because they are high in both protein and fiber. Each serving provides 40 grams protein and 7.5 grams fiber.
Ingredients
Rice
- Rice: the main carb source for energy. I used jasmine rice, but any rice can be used.
Meatballs
- Ground beef: the main protein source. I used extra learn ground beef, but you can use your preferred ground beef. I read that you don’t have to use egg in small meatballs if you aren’t mixing in bread crumbs. The meatballs turned out well without an egg!
- Oregano, cumin, smoked paprika, & black pepper: herbs and spices to mix into meatballs.
- Olive oil: coat the tops of the meatballs for cooking.
Vegetables
- Zucchini: provide fiber, vitamin C, folate, and potassium.
- Red onion: full of antioxidants and adds flavor.
- Cherry tomatoes: provides vitamins A and C, and fiber.
- Chickpeas: the main fiber source and adds extra protein.
- Olive oil: healthy oil to coat the veggies for roasting.
- Oregano, cumin, & black pepper: herbs and spices to season the veggies.
Garlic Greek Yogurt Sauce
- Greek yogurt: high protein creamy base for sauce.
- Lemon zest & juice: adds flavor and thins out the thick Greek yogurt.
- Garlic: adds flavor and a classic in Greek sauces.
How to Make Greek Beef Bowl Sheet Pan Meal Prep
RICE: Prepare rice using package instructions or rice cooker.
MEATBALLS: Preheat oven to 425°F. In a medium sized mixing bowl, combine ground beef and spices. Then, form into 16 small meatballs, about 1-inch in size. Set aside.
VEGETABLES: Prepare a large sheet pan. Place zucchini, red onion, cherry tomatoes, and chickpeas in a single layer. Coat with olive oil and spices. Place meatballs on sheet pan in a single layer and lightly coat with olive oil. Cook for 15 minutes. Use a thermometer to check meatballs (internal temperature of 160-165°F means they are fully cooked). If meatballs are done, remove from sheet pan. Toss vegetables and continue cooking for about 10 minutes or until your preferred doneness.
GARLIC GREEK YOGURT SAUCE: In a small bowl, combine Greek yogurt, lemon zest (about 1/2 teaspoon), lemon juice of the whole lemon, and garlic.
MAKE BOWLS: Evenly divide rice, meatballs, vegetables and sauce into 4 bowls. Enjoy!
![Greek Beef Bowl Sheet Pan Meal Prep [high protein & fiber] in meal prep containers](http://delightfullyfueled.com/wp-content/uploads/2026/08/Greek-Beef-Bowl-2-768x1024.jpg)
Tips
- Store in the refrigerator in airtight containers for about 4 days.
- Mix up the vegetables. You can use any vegetables you like. Bell peppers would be a good addition.
Try These Meal Prep Recipes Next:
- Buffalo Chicken Sweet Potato Bowls [sheet pan meal]
- Salmon White Bean Tomato Sheet Pan
- Sheet Pan Salmon with Sweet Potatoes and Broccoli
- Beef and Cauliflower Meatballs
- Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
![Greek Beef Bowl Sheet Pan Meal Prep [high protein & fiber]](https://delightfullyfueled.com/wp-content/uploads/2026/08/Greek-Beef-Bowl-1-500x500.jpg)
Greek Beef Bowl Sheet Pan Meal Prep [High Protein & Fiber]
Ingredients
Rice
- 1 cup dry rice
Meatballs
- 1 pound lean ground beef
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon olive oil
Vegetables
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 8 ounces cherry tomatoes
- 2 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Garlic Greek Yogurt Sauce
- 3/4 cup Greek yogurt
- 1 lemon for zest and juice
- 1 garlic clove, minced
Instructions
- RICE: Prepare rice using package instructions or rice cooker.
- MEATBALLS: Preheat oven to 425°F. In a medium sized mixing bowl, combine ground beef and spices. Then, form into 16 small meatballs, about 1-inch in size. Set aside.
- VEGETABLES: Prepare a large sheet pan. Place zucchini, red onion, cherry tomatoes, and chickpeas in a single layer. Coat with olive oil and spices. Place meatballs on sheet pan in a single layer and lightly coat with olive oil. Cook for 15 minutes. Use a thermometer to check meatballs (internal temperature of 160-165°F means they are fully cooked). If meatballs are done, remove from sheet pan. Toss vegetables and continue cooking for about 10 minutes or until your preferred doneness.
- GARLIC GREEK YOGURT SAUCE: In a small bowl, combine Greek yogurt, lemon zest (about 1/2 teaspoon), lemon juice of the whole lemon, and garlic.
- MAKE BOWLS: Evenly divide rice, meatballs, vegetables and sauce into 4 bowls. Enjoy!
Notes
- Store in the refrigerator in airtight containers for about 4 days.
- Mix up the vegetables. You can use any vegetables you like. Bell peppers would be a good addition.
